Tezpur Pineapple Shrimp

A little while ago a reader asked me if I would create a recipe for Bombay House’s Tezpur Pineapple Shrimp– but there was no way I could because I had never tried it before, and wouldn’t get the chance to try it either since I now live in Washington State. Then when I recently posted a recipe for Chicken Kurma, another reader told me if I substituted the chicken for shrimp and added pineapple, I would basically have the Bombay House Tezpur Pineapple Shrimp recipe, so I thought I would try it out and see!

Honestly, I have NO idea how close this is to the Bombay House recipe–(since I haven’t tried it) but looking at the description on the menu: “Shrimp cooked with pineapple, onions, garlic, ginger, tomatoes, coconut cream, and spices” it pretty much sums up this recipe! So if it is close, I can now see what all the hype is about, and if it’s not–it’s all good, because this is still a REALLY delicious recipe that is so fresh and full of flavor, that I absolutely love it! It’s also the simplest indian dish I have ever made, so you gotta love that too! Here it is:

{for the marinade}

1 lb peeled, de-veined shrimp
1 cup plain yoghurt
1/2 tsp salt
1/2 tsp coriander
1/2 tsp ceyenne/red pepper
1/2 tsp tumeric
1 tsp garam masala
1 tsp cumin
{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for mild, 1 tsp for medium, 2 tsp for hot)
1 tsp garam masala
2 tsp salt
1 tsp ground coriander
1 15oz can chopped tomatoes
1 15oz (regular size) can coconut milk
4 Tbsp heavy whipping cream
1 15oz (regular sized) can pineapple, drained or chopped fresh pineapple
cilantro and white rice to serve

Place the shrimp and all other marinading ingredients in a ziploc bag or container, and set in the fridge to marinade anywhere from 2-12 hours.

Melt the butter in a dutch oven over medium high heat, add the onion and garlic and cook for 1-2 minutes until slightly softened and fragrant.

Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.

Add the shrimp, discarding the marinade.

Stir in tomatoes, coconut milk, heavy whipping cream and pineapple. Bring to a boil, then let simmer for 10 minutes until thickened.

Garnish with cilantro, and serve with white rice and naan bread.

Enjoy guys! And please let me know if this recipe compares to the real thing!

<3 Sarah